Name: Raspberry and almond slab cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 16
Ingredients: Almond topping; 1/3 cup (50g) plain flour; 2 tablespoon sugar; 45 gram butter, cut into cubes; 1/3 cup (15g) flaked almonds; 250 gram butter, at room temperature; 1 1/4 cup (275g) caster sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup (150g) self-raising flour, sifted; 2/3 cup (100g) plain flour, sifted; 1/2 cup (60g) ground almonds; 2 cup (300g) frozen raspberries

Raspberry and almond slab cake

Dotted with raspberries and sprinkled with almond flakes, this buttery slab cake is wonderful with a steaming hot cup of tea or coffee.

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Serves 16

Prep

25M

Cook

Total

1H 25M

Ingredients

Almond topping

1/3 cup (50g) plain flour

2 tablespoon sugar

45 gram butter, cut into cubes

1/3 cup (15g) flaked almonds

250 gram butter, at room temperature

1 1/4 cup (275g) caster sugar

1 teaspoon vanilla extract

3 eggs

1 cup (150g) self-raising flour, sifted

2/3 cup (100g) plain flour, sifted

1/2 cup (60g) ground almonds

2 cup (300g) frozen raspberries

Method

1.Preheat oven to 180°C. Grease and line base and sides of a deep 23cm square cake pan. Ensure baking paper extends 2cm above rim of pan.

2.Make almond topping by combining flour and sugar with a pinch of salt in a small bowl. Rub in butter with fingertips. Mix through almonds and set aside.

3.Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Gently fold in both flours, ground almonds and a pinch of salt. Spread mixture into prepared pan and top with raspberries.

4.Sprinkle almond topping over raspberries. Bake for 1 hour, until a skewer inserted comes out clean. Cool in pan for 5 minutes, then use paper to lift out onto a wire rack to cool completely.

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